Cooking Equipment

Browse vendor-neutral content on a wide variety of cooking equipment below.

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Ranges are multipurpose pieces of cooking equipment that serve as a staple in most foodservice operations. A range top often is the most used piece of equipment in a kitchen cook line.

Grills have heat sources located below the cooking grate, while griddle controls determine how much thermal energy is stored.

Maintaining grills and griddles is important from a safety standpoint since grease buildup is a big fire hazard.

Combination steamer-convection ovens, referred to as combi ovens, are chef-driven pieces of equipment. These units can provide multiple functions in one piece of equipment, with the ability to smoke, roast, fry, steam and bake items.

When choosing a grill, operators should determine what type suits the menu and operation.

Combination steamer-convection ovens, referred to as combi ovens, are chef-driven pieces of equipment. These units can provide multiple functions in one piece of equipment, with the ability to smoke, roast, fry, steam and bake items.